SHIO KATSUO

Salted and dried skipjack tuna which is the origin of umami and dashi soup stock

SHIO KATSUO

Tago fishing port where a catch of fish was best in Japan

Tago in Nishi-Izu is producing area of “Tago bushi” which is one of the three major dried bonito in Japan.

It is famous for viewing the best sunset now, it was a fishing village known as a best catch of skipjack tuna in Japan before. There is a traditional food called “ しおかつお SHIO KATSUO ”.

A symbol of the town which once flourished in the bonito fishing industry

“SHIO KATSUO” has the long history over 1400 years which is said to be continued from the Nara period.

It was made as a valuable preservation meal and given as a tax in those days.“SHIO KATSUO” literary means the skipjack tuna which is salted in Japanese, this is said to be the origin of “
鰹 節KATSUOBUSHI ” ,or dried bonito.

SHIO KATSUO”, the origin of umami

“SHIO KATSUO” which was salted for longer preservation used in sliced for topping of the dish later. It is not only preserved food but an important ingredients for flavoring and garnishing
the dish now. The current dried bonito was invented thanks to the smoke drying technique in Muromachi period(1338～1573).

The production of coating with mold and fermented dried bonito began to prevent propagation of the non-edible mold in the middle of Edo period(1603～1867).

This is called 本 枯 節Honkarebushi.

The tradition that we would like to pass it down the generations

Now, “SHIO KATSUO” exists only in this Tago district in Japan. It is regarded as a food that brings luck, decorated by straw and offered to kamidana (a household Shinto altar) on new year
season to pray for safety of a voyage, big catch and good harvest, and the prosperity of descendants. It is eaten after the first three days of the New Year which is popular for traditional
local dish for gathering.

But this traditional “SHIOKATSUO” culture in Tago is disappearing due to the change of the lifestyle. It has tradition not only as a food itself but also straw twisted decoration technique
for offering to Kamidana on new year. It represents the Japanese heart and soul.

The action to pass “SHIOKATSUO” culture down the generations begins.

It might be a good idea to experience the origin of umami which has been widely known to non-Japanese people.